Carrot-Zucchini Cornmeal Muffins

Put some vegetables in your breakfast with these sweet veggies muffins that are like a combination of zucchini bread and carrot cake. They are also great packed in a lunch box.

Serves: 12Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 12


  • 1⁄4 cup shredded carrot
  • 1⁄4 cup shredded zucchini
  • 1 cup buttermilk
  • 1⁄3 cup sugar
  • 1 large egg, beaten
  • 2 Tbsp. canola oil
  • 1⁄8 tsp. ground nutmeg
  • 1⁄4 tsp. ground allspice
  • 1⁄4 tsp. ground cinnamon
  • 1 1⁄2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄8 tsp. salt
  • 1⁄2 cup yellow cornmeal


  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a large bowl, mix together the carrot, zucchini, buttermilk, sugar, egg, and oil until the sugar dissolves.
  • In a separate bowl, whisk together the spices, flour, baking powder, baking soda, salt, and cornmeal.
  • Add the dry ingredients to the wet ingredients. Mix until just combined.
  • Fill each well 2⁄3 full.
  • Bake for 15 to 18 minutes, or until a toothpick inserted into the center of the center muffin comes out clean.
  • Cool in the pan for 2 minutes then transfer muffins to a wire rack to cool completely.